"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Noodle Soup & Egg Batter for the Chicken Recipe

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This recipe for Chicken Noodle Soup & Egg Batter for the Chicken, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Frank Popp, Jr.
Added: Monday, January 30, 2006


1 Chicken (cut up)
1 onion
8-10 whole allspice
Soup base (optional)
1 pkg. Noodles

Put Chicken in large pot, add enough water to cover. Add remaining ingredients except Noodles and boil until Chicken is tender.
Remove chicken from broth, strain broth and put back in pot, season to taste, add soup base if necessary.
Bring to a boil, Add noodles and simmer till done.

Fry the chicken pieces in Egg Batter.
Mix: 1 c.flour, 3 eggs, milk, salt & pepper to a batter consistency of your choice. Dip chicken in the batter and fry in oil till golden brown

Personal Notes:
Personal Notes:
I don't measure, I just add ingredients till I get it to the right taste for the soup and the right thickness for the batter. Just use your better judgment. This is our favorite Sunday lunch.




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